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Pork loin ham in the smoker - Page 2

post #21 of 38
Might make some of these soon as I love the idea of having thin sliced ham for sandwiches and I got a couple of pork loins in the fridge. What smoking temp did you use after the drying period? Did you inject or was the meat thinner than 2 inches? Thanks!
post #22 of 38
Thread Starter 

I start at 130 for a couple of hours and then add smoke and bump to 150 for 30, up to 170 for 30, and then take it to 225 to finish.  When I hit 145ish IT, I pull and allow them to rest and cool on my countertop.

 

I injected the loin chunks 3 or 4 times each  I placed the needle at approximate center and pumped.  After pumping, I dropped them into a brine bucket for a couple of weeks.

 

Let us know if you try it, it's good stuff.

post #23 of 38
Quote:
Originally Posted by CrankyBuzzard View Post
 

I start at 130 for a couple of hours and then add smoke and bump to 150 for 30, up to 170 for 30, and then take it to 225 to finish.  When I hit 145ish IT, I pull and allow them to rest and cool on my countertop.

 

I injected the loin chunks 3 or 4 times each  I placed the needle at approximate center and pumped.  After pumping, I dropped them into a brine bucket for a couple of weeks.

 

Let us know if you try it, it's good stuff.

Thanks a lot for the info! I will definitely be trying this soon!

post #24 of 38

Nice looking hams. One of my favorite things to make. I like to brine mine with some maple extract and some ground cloves. Nicely done.

post #25 of 38
Quick question @CrankyBuzzard. Putting a small piece of loin in pops brine as soon as I hear back from you. Did you go regular recipe or did you cut back on the salt? Thanks!

-Chris
post #26 of 38
Thread Starter 

I start at 130 for a couple of hours and then add smoke and bump to 225.  When I hit 145ish, I pull and allow them to rest and cool on my countertop.

 

I injected the loin chunks 3 or 4 times each  I placed the needle at approximate center and pumped.  After pumping, I dropped them into a brine bucket for 

Quote:
Originally Posted by worktogthr View Post

Quick question @CrankyBuzzard. Putting a small piece of loin in pops brine as soon as I hear back from you. Did you go regular recipe or did you cut back on the salt? Thanks!

-Chris

1/2 cup of salt, original specs for the remaining.
post #27 of 38
Thanks so much! Starting off with only about a two pound piece because my freezer is so filled with Vaccuum packed sausages, cold cuts, and other cured and smoked meats. Hahah I can't eat or give away as much as I cook!
post #28 of 38
Thread Starter 
Quote:
Originally Posted by worktogthr View Post

Might make some of these soon as I love the idea of having thin sliced ham for sandwiches and I got a couple of pork loins in the fridge. What smoking temp did you use after the drying period? Did you inject or was the meat thinner than 2 inches? Thanks!

After drying in the frig for a pellicle

Quote:
Originally Posted by worktogthr View Post

Thanks so much! Starting off with only about a two pound piece because my freezer is so filled with Vaccuum packed sausages, cold cuts, and other cured and smoked meats. Hahah I can't eat or give away as much as I cook!

You'll like it! It's quite lean, so you'll have to add oil to the pan to fry it up, but it's great cold as well.

I have the opposite problem, I've given too much away and now I'm getting low on my own supply! Wife was quite irked that she didn't have any breakfast links in the freezer this morning. Looks like I'll be busy next weekend.
post #29 of 38
Smoked this today. It looks great and smells great. Haven't cut into it yet. I'll have to try a piece right before bed! Don't want to start a new thread on something I stole from you Cranky. So here are a couple of pics.




Did not soak it before hand. Missed that part of your directions. Hopefully it won't be too salty.
post #30 of 38
Thread Starter 
Quote:
Originally Posted by worktogthr View Post

Smoked this today. It looks great and smells great. Haven't cut into it yet. I'll have to try a piece right before bed! Don't want to start a new thread on something I stole from you Cranky. So here are a couple of pics.




Did not soak it before hand. Missed that part of your directions. Hopefully it won't be too salty.

You didn't steal anything from me at all!

By all means, start a thread, you need credit for your creations!

Looks great to me and I'll bet, after you sample, you'll start planning the next batch!
post #31 of 38
Quote:
Originally Posted by CrankyBuzzard View Post

You didn't steal anything from me at all!

By all means, start a thread, you need credit for your creations!

Looks great to me and I'll bet, after you sample, you'll start planning the next batch!

Hhaha thanks. Maybe I'll make some kind of sandwich with it and post a thread about that. Can't wait to cut her open and taste. Do you usually let it mellow in the fridge for a bit uncovered or is it safe to wrap it up once it cools?
post #32 of 38

I agree with CB

 

Gary

post #33 of 38
Quote:
Originally Posted by gary s View Post

I agree with CB

Gary

It wouldn't be too exciting. Don't have many pics haha
post #34 of 38
I sliced it up and tasted it. Very good! The piece was no thicker than 2 inches anywhere so I didn't inject. Is that why mine do not appear as pink as yours?




I was also thinking maybe this is the leaner aide where the meat is really white meat as compared to the rib end that is more pink even raw and uncured.
post #35 of 38
Thread Starter 
Quote:
Originally Posted by worktogthr View Post

I sliced it up and tasted it. Very good! The piece was no thicker than 2 inches anywhere so I didn't inject. Is that why mine do not appear as pink as yours?




I was also thinking maybe this is the leaner aide where the meat is really white meat as compared to the rib end that is more pink even raw and uncured.

Sometimes it just depends on the meat when it comes to color after curing.  I've had deep dark pink, and barely noticeable pink...  I inject almost all the time just because I like knowing that I did it.  How long did you cure?

 

I see where the probe was in the meat while it was smoking, if anyone asks you about it, tell them about meat worms and the holes they leave behind!  :ROTF 

post #36 of 38
Quote:
Originally Posted by CrankyBuzzard View Post
 

Sometimes it just depends on the meat when it comes to color after curing.  I've had deep dark pink, and barely noticeable pink...  I inject almost all the time just because I like knowing that I did it.  How long did you cure?

 

I see where the probe was in the meat while it was smoking, if anyone asks you about it, tell them about meat worms and the holes they leave behind!  :ROTF 

I cured for 14 days.  I am not concerned that its not fully cured because the light pink that it did get is uniform and I definitely taste the haminess, its great!  hahaha I hate that probe hole.  Ruins the presentation.  The meat worm just might get me out of giving all my smoked and cured goodies away haha

post #37 of 38
Thread Starter 
Quote:
Originally Posted by worktogthr View Post
 

I cured for 14 days.  I am not concerned that its not fully cured because the light pink that it did get is uniform and I definitely taste the haminess, its great!  hahaha I hate that probe hole.  Ruins the presentation.  The meat worm just might get me out of giving all my smoked and cured goodies away haha

14 days, you're cured...

 

Yeah, when you talk meat worms and show the hole, you get some interesting looks.  Try it on a kid!

post #38 of 38
Another advantage of your netting is it just looks cool as sh** when you open the door lol. points.gif
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